This is a fun and simple recipe to make and it’s a fun spinoff from my tiramisu recipe. It’s great on its own, with fresh fruit, or to spruce up pancakes or crepes. Whenever I make tiramisu, I always have half of the mascarpone cheese mixture as a leftover. You can go ahead and use that remaining half to make this custard and keep it in a container in the fridge for easy access.
- mixer with whisk attachment
- mixing bowl
- small mixing bowl and small pot for boiling water
- 8 oz mascarpone, cold or at room temperature (about 1 cup or 225g)
- 1 tbsp rum
- 2 egg yolks
- ¼ cup granulated sugar (50g)
- 1 cup heavy whipping cream (250ml)
- ½ tsp pure vanilla extract
- ⅛ tsp salt
- Use a handheld or stand mixer fitted with a whisk attachment, beat the heavy cream and vanilla extract together on medium-high speed until medium peaks form, about 3-4 minutes. Scoop the whipped cream into the extra medium-sized bowl and set aside.
- With a handheld or stand mixer fitted with the same whisk attachment, beat the mascarpone and rum together on medium speed until smooth. I didn’t bother cleaning the whipped cream out of the bowl or whisk.
- Place a heat-proof bowl over a small pot of simmering water over medium-low heat. Don’t let the water touch the bottom of the bowl. Using a whisk to mix the egg yolks and 1/4 cup (50g) of granulated sugar together until light and foamy, about 5 minutes. Remove from the heat and immediately pour it into the mascarpone mixture. Beat on medium speed until combined.
- Fold the whipped cream into the mascarpone mixture.
- Scoop into small serving dishes and enjoy!